Name: Sourdough Discard Crêpes with Pear Compote
Prep time: 15 min
Cook time: 25 min
Total time: 1 h
Cuisine: French
Ingredients: 1/2 cup sourdough discard (unfed starter); 3/4 cup all-purpose flour; 2 large eggs; 1 cup milk (dairy or plant-based); 2 tbsp melted butter or neutral oil; 1/4 tsp salt; 1 tsp vanilla extract (optional); 1 tbsp sugar (optional, for sweet crêpes); 2–3 ripe but firm pears, peeled and diced; 2 tbsp brown sugar or maple syrup; 1 tbsp lemon juice; 1/2 tsp ground cinnamon; 1/2 tsp vanilla extract; 2 tbsp water or apple juice; Pinch of salt

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Sourdough Discard Crêpes with Pear Compote are a creative and elegant way to use up leftover sourdough starter. The crêpes are thin, tender, and slightly tangy, making them the perfect base for a warm, gently spiced pear topping. Whether for breakfast, brunch, or dessert, this dish feels special but comes together with simple ingredients I already have on hand.

Why You’ll Love This Recipe

I love this recipe because it transforms sourdough discard into something unexpectedly refined. The crêpes are delicate yet flavorful, and the pear compote brings natural sweetness with hints of cinnamon and vanilla. It’s a lovely way to reduce kitchen waste while enjoying a meal that feels restaurant-worthy. Plus, the batter can be made in advance, which makes mornings feel effortless. Sourdough Discard Crêpes with Pear Compote

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crêpes:

Sourdough discard (unfed starter)
All-purpose flour
Eggs
Milk (dairy or plant-based)
Melted butter or neutral oil
Salt
Vanilla extract (optional)
Sugar (optional, for sweet crêpes)

For the pear compote:

Ripe but firm pears, peeled and diced
Brown sugar or maple syrup
Lemon juice
Ground cinnamon
Vanilla extract
Water or a splash of apple juice
Pinch of salt

Directions

Make the crêpe batter: I whisk together the sourdough discard, flour, eggs, milk, melted butter, and salt until smooth. I let the batter rest for at least 30 minutes (or overnight in the fridge) to relax and hydrate the flour.
Cook the crêpes: I heat a nonstick skillet over medium heat and lightly grease it with butter or oil. I pour in a thin layer of batter and swirl the pan to coat. I cook for about 1–2 minutes per side until lightly golden. I stack the finished crêpes on a plate and keep them warm.
Make the pear compote: I combine the pears, sugar, lemon juice, cinnamon, vanilla, and a splash of water in a saucepan. I simmer over medium heat until the pears are soft and the liquid thickens slightly—about 10–15 minutes. I stir occasionally and add more water if needed.
I spoon the warm compote over folded or rolled crêpes and serve immediately.

Servings and timing

This recipe makes 8–10 crêpes and serves 4.
Prep time: 15 minutes
Rest time: 30 minutes (or overnight)
Cook time: 25 minutes
Total time: About 1 hour (less if batter is prepped in advance)

Variations

I use apples instead of pears for a fall twist.
I stir chopped toasted walnuts or pecans into the compote for crunch.
I serve the crêpes with whipped cream, yogurt, or a scoop of vanilla ice cream for dessert.
I make the crêpes savory by omitting sugar and vanilla and filling them with sautéed greens, eggs, or cheese.
I add a splash of pear liqueur to the compote for a more grown-up flavor.

Storage/Reheating

I store leftover crêpes stacked with parchment between them in the fridge for up to 3 days, or freeze them in a sealed bag for up to 1 month. To reheat, I warm them in a dry skillet or microwave for a few seconds. The pear compote keeps well in the fridge for up to 5 days and can be reheated on the stovetop or in the microwave. Sourdough Discard Crêpes with Pear Compote

FAQs

What is sourdough discard?

It’s the portion of sourdough starter I remove before feeding. Using it in recipes like this helps reduce waste while adding subtle flavor.

Can I make the batter ahead of time?

Yes, I often mix the batter the night before and refrigerate it. It actually improves the texture and makes breakfast quicker.

Do I need a crêpe pan?

No, I use any nonstick skillet or well-seasoned pan. The key is swirling the batter thin and cooking quickly.

Can I make these gluten-free?

Yes, I use a gluten-free flour blend. I also ensure my sourdough discard is from a gluten-free starter if needed.

Can I sweeten the compote more?

Of course. I adjust the sweetness depending on the ripeness of the pears. I taste as I go and add more sugar or syrup if needed.

Conclusion

Sourdough Discard Crêpes with Pear Compote are a beautiful way to bring elegance and sustainability into the kitchen. I love how the gentle tang of the crêpes balances the warm, spiced fruit, creating a dish that feels both comforting and refined. Whether I serve it for brunch, a special breakfast, or an easy dessert, it always feels like a treat worth savoring.